Last Sunday, Will Lyons included BOTH the Bodegas Hidalgo Pasada Pastrana and the Palo Cortado in his sherry feature for the Sunday Times Magazine.
Pasada Pastrana:
“Manzanilla is similar in style to Fino, but produced around the port of Sanlucar de Barrameda rather than Jerez. This maritime climate subtly affects the yeasty flor, creating a less nutty, tangy sherry. Hailing from Bodegas Hidalgo, this has impressive depth of flavour.”
Wellington, Palo Cortado 20 Years VOS
“Palo cortado is a medium-weight sherry — deeper and more structured than Fino but not as rich as Oloroso. This has a glorious amber hue and a complexity to match, with notes of walnut skins and an almost oily texture. A fine aperitif that works well with tapas.”
Our final day brings us to Croft's Quinta da Roeda in Pinhao, the "diamond of the Douro". We discover how phylloxera almost turned it into a silk farm, taste Croft's Vintage Ports, hear the story of a river of Port, and finish with lunch by the river alongside Adrian Bridge.
Day 2 takes us from the city into the heart of the Douro. We taste Fladgate's still wines from across Portugal, see harvest in full swing at Taylor's Nogueira winery, and spend a rare night at Quinta de Vargellas, the family's Douro home, with dinner alongside head winemaker David Guimaraens.
Our three-day journey with The Fladgate Partnership and Mentzendorff begins in Porto and Vila Nova de Gaia. From the story of how Portugal got its name to Adrian Bridge's World of Wine, a 13-wine tasting at Taylor's Lodge and a mystery Port over sushi, it was quite a first day.
